This scalloped potatoes recipe is a classic fromGourmet, simply made with softened onions, an easy roux, and thinly sliced potatoes. While the recipe calls for boiling potatoes, and medium-starch varieties like Yukon Gold will work well here, you can also use starchy potatoes like russets with creamy, comforting results. Wondering how to make scalloped potatoes that are customized to your taste? Feel free to sub out the cheddar for Gruyère, Emmenthaler, Fontina, or a mix, or add a pinch of nutmeg or dry mustard to the milk mixture. Any 3-quart vessel works for baking, whether it's agratinorcasserole dishor a deep skillet.
Ingredients
Serves 6 to 8
Step 1
Preheat oven to 400°. In a skillet, cook the onion and 2 tablespoons of the butter over moderately low heat, stirring, until it is very soft. In a heavy saucepan, melt 6 tablespoons of the remaining butter over moderately low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk, scalded, in a stream, whisking, and bring the sauce to a boil. Simmer the sauce, whisking, for 1 minute and add salt and pepper to taste.
Step 2
Peel the potatoes and slice them ⅛-inch thick. Spread about one third of the sauce in the bottom of a well-buttered 3-quart gratin dish at least 2 ½-inches deep, cover it with a layer of potato slices, overlapping the slices slightly, and cover the potatoes with one third of the onions. Sprinkle the onions with one third of the Cheddar and continue to layer the remaining sauce, potatoes, onions, and Cheddar in the same manner. Sprinkle the top with bread crumbs, and dot it with the remaining 1 tablespoon butter, cut into bits.
Step 3
Bake the mixture, covered with foil, in the middle of preheated oven for 20 minutes. Remove the foil and bake the potato mixture for 35 minutes more, or until the top is golden and the potatoes are tender.
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Reviews (130)
Back to TopThis is potatoes au gratin, not scalloped potatoes. I expect better when searching for scalloped potato recipes.
Anonymous
Atlanta
12/13/2022
Nice simple and elegant..
Anonymous
2/2/2022
This is not the recipe I saved. This doesn't even sound good or come close to The Ultimate Scalloped Potatoes recipe that we love.
Not happy with changing my saved recipes!!
Aspen, Colorado
12/20/2021
Honestly left a lot to be desired recipe was very vanilla in my opinion.
Wilfredo
Orlando
11/27/2021
I’ve just prepared these but haven’t cooked them yet - just want to mention I only used about 1 - 1 1/2 pounds of potatoes and my 3-quart dish is full. ??
Scarlet
Cochrane, Alberta, Canada
10/11/2021
Did not make the recipe. With cheese in the recipe when I grew up with these were called or grautin Potatoes. I wanted the potatoes with milk and flour onion and butter under the name scalloped potatoes. I’m sure the recipe would be good if I were hungry for au gratin but I will continue searching for what I grew up with, scalloped potatoes.
notfam56@yahoo.com
Michigan
7/27/2021
你们中那些添加汉姆:你点缀diced ham with the potatoes or put slides of ham on top of the mixture? Has anyone added bacon? If so, how? I'm a vegetarian planning to make this dish for neighbors who are carnivores and could use some advice. Silly to have to rate this recipe before cooking it in order to ask a question.
academicfoodie
Miami, FL
3/21/2021
I've been craving scalloped potatoes for a while now and this recipe did not disappoint. Rather than bake the mixture in a baking dish, I set aside the onions after cooking them in the skillet and assembled the ingredients back into the skillet for baking. I needed an additional 10 minutes (using russett potatoes) for tenderness.
jmbri
Orlando, FL
10/4/2020
Old fashioned is NOT making a roux, but layering butter and flour between potatoes. Why show the dish in a cast iron skillet when the directions say use a different casserole?
kyshel
4/23/2017
These potatoes are excellent. Followed the recipe, except I did not brown the onions in butter. I baked them for two hours. First hour(covered with foil at 400) Uncovered and baked last hour at 350. They browned beautifully and tasted just as good. They're on the menu for next Easter.
bradel
york,YY
4/18/2017
Good Scalloped Potatoes. As others have commented, it is useful to add in some extra flavor. While scalding the milk in a pan, I added 2 bay leaves to steep while heating the milk and removed them before adding the milk to the roux. In addition to the bay leaves, I added salt, pepper and fresh nutmeg to the milk just before adding to the roux. Lastly, I sprinkled just a small amount of Parmesan cheese between layers for some additional flavor complexity. A mandolin was very helpful to slice thin onion slices, and I cooked them till some caramelization occurred. Yukon Gold potatoes were used for the dish, but really, any potato should work pretty well. Baked at 400F for 60 min covered, then uncovered for 20 more minutes at 400F. The cook was very good, and could have even used another 10min. My pan was a 12" circular Stoneware pan that was approx 2 or 3" deep - nice for final presentation. Recipe should easily cook in other shapes or individual pans. Recipe is being saved for future use.
JBR
OH
4/16/2017
哇!太棒了!我切一半,烤的秘诀it in four individual ramekins. I also left out the cheese, and added a little dry mustard and a sprinkling of cayenne pepper as other reviewers suggested. With the individual ramekins, the recommended cooking time worked perfectly. Everyone loved it, and for sure I'll be making this again!
mountaingourmet
Lake Tahoe, CA
11/26/2016
Made this today, but without the cheese. Fantastic, everyone loved it!
Anonymous
Lake Tahoe, CA
12/25/2014
I have been making this recipe for about 15 years now. My only change is I mix in the cheese to the sauce to melt it, rather than layering it in the dish. Also add a pinch of fresh nutmeg and 1/2 tsp. of ground dry mustard is also nice. As others said, it does take a lot longer to cook. Using a 9 x 13 glass baking dish cuts the time down.
Chef_Sara
Bradenton, FL
12/23/2014
Loved this recipe! My only change was to add ham and it was delicious. Easy to put together and very tasty.
hillfarm
Greene, NY
12/16/2014
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